It’s yummy! Trust me….

1 cup cold water or light vegetarian broth
2 tsp cornstarch…

This dressing is great on a grain-based salad as well – such as quinoa with vegetables.

I must admit that salad dressing is my big “frustration” with this program. I have come up with one salad dressing that I really do like … it’s “creamy” and just “rich” enough to satisfy, plus it’s a welcome change from vinegar.

I’ve discovered that I really like raspberry dressing, but most of the fatfree ones in the grocery store have too much sugar. I found this recipe and have been experimenting with cutting down on the calories by decreasing the apple juice concentrate.

This is my lower-fat, vegan version of Annie’s Gingerly Vinaigrette (which contains honey). I’ve used ground flax seeds to thicken it–as well as add essential Omega 3′s.

Good on salad, avocado or jacket potatoes. You may want to add seasonings to taste.

Peas are good, but these peas are awesome. Serve as an alternative to mashed potatoes. . . Without any added fat!

Richly seasoned with garam masala, this spread makes a delicious appetizer for holiday parties.–joniceline

Steel-cut oats cooked with pear and topped with walnuts and maple syrup.–Healthy Slow Cooking